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Arepa de Choclo

  • 1 min read

Arepa de choclo is a traditional Colombian dish that is made with cornmeal, corn kernels, and cheese. It is believed to have originated in the pre-Columbian era.

Arepa de Choclo

Course: BreadDifficulty: Medium


Prep time


Cooking time





Arepa de choclo is a delicious and hearty dish that is perfect for a snack or light meal. The combination of the crispy cornmeal crust and the soft, sweet corn filling is simply irresistible. Arepa de choclo can be topped with a variety of ingredients, such as cheese, avocado, beans, or salsa.


  • 1 cup fresh corn kernels, or 1 (15-ounce) can corn, drained and rinsed

  • 1/2 cup masarepa (precooked cornmeal)

  • 1/4 cup all-purpose flour

  • 1/4 cup milk

  • 1 egg, beaten

  • 1 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon sugar

  • 1 tablespoon vegetable oil, for cooking

  • In a food processor, combine the corn kernels, masarepa, flour, milk, egg, salt, baking powder, and sugar.
  • Pulse until the ingredients are well combined.
  • Heat a griddle or frying pan over medium heat.
  • Grease the griddle with the vegetable oil.
  • Pour 1/4 cup of the batter onto the griddle for each arepa.
  • Cook for 2-3 minutes per side, or until golden brown.
  • Repeat steps 5-6 with the remaining batter.
  • Serve the arepas hot with your favorite toppings, such as cheese, avocado, or beans.


  • To make the best arepa de choclo, use fresh corn kernels. If you can’t find fresh corn, you can use frozen corn, but make sure to thaw it first.
  • If you don’t have a food processor, you can mash the corn kernels by hand.
  • To prevent the arepas from sticking to the griddle, make sure to grease the griddle well.
  • Serve the arepas hot with your favorite toppings.